Cereal prevents heart risks

A bowl of cereal in the morning dramatically cuts the risk of a heart attack, scientists claim.

Vitamins and folic acid found in most breakfast cereals help reduce the levels of a harmful amino acid - homocysteine --which is known to cause cardiac disease.

Experts believe that if everyone received the recommended daily dose of such nutrients, thousands of lives could be saved.

Recent studies have shown that the majority of those who die from heart attacks and strokes have high levels of homocysteine - dubbed 'the new cholesterol' by doctors.

The amino acid, produced as the body breaks down animal protein in the diet, is believed to clog up the arteries and make the blood more likely to clot.

As well as increasing the chances of heart attacks, it might also be implicated in Alzheimer's disease, lupus and liver failure.

According to scientists at the University of Michigan, folic acid - found in breakfast cereals, leafy vegetables such as spinach, liver, pulses and some breads - represents the best way of reducing the risks.

Vitamin B12, found mainly in meat, eggs and dairy products, also helps.

Whole grains, oranges and green vegetables contain both, as do most multi-vitamin capsules.

The research, published in the journal Archives of Internal Medicine, concludes that at the moment most of us are not getting enough of either nutrient.

Dr Gilbert Omenn, who led the study, said scientists' understanding of homocysteine was at an early stage, but that consumers should not wait to change their diet.

'This analysis suggests we should go ahead and encourage increased intake of folic acid and B12 through diet or supplements.'

In the U.S., folic acid is added routinely to bread on the orders of public health officials. The latest findings will increase pressure on the British government to follow suit.

While the food industry is already voluntarily fortifying most cereals with folic acid, Professor Alan Jackson, one of the UK's top nutritional experts, wants fortification of flour to be made compulsory.

'One of the arguments for fortifying food is that giving more folic acid to the entire population would reduce levels of homocysteine which may contribute to protecting people against heart disease,' he said.

'The older population have poor folic acid status and increased concentrations of homocysteine in their blood. Fortification would reduce the levels of this compound that is said to account for ten per cent of heart disease.'